Cacio e Pepe Butter

Ingredients

• 113 g (4 oz)salted butter, softened
• 7.5 ml (1 1/2 teaspoons)freshly cracked black pepper
• 30 ml (2 tablespoons)Parmesan cheese, finely grated
• 30 ml (2 tablespoons)pecorino cheese, finely grated

Instructions

1. 1

   Mix the butter

   Put all the ingredients in a small food processor and mix until evenly combined. Alternatively, mash them together in a bowl with a fork.

2. 2

   Serve or store

   Use the butter straight away, or refrigerate it for up to 5 days or freeze it for up to 3 months. To make slices, place the butter on plastic wrap or parchment, shape it into a log, and chill until firm.

What is cacio e pepe butter?

Cacio e pepe means cheese and pepper, the defining flavours of a classic Roman pasta dish. This version skips the pasta and folds grated hard cheese and black pepper into butter instead.

The combination of Parmesan, pecorino and freshly cracked pepper gives the butter a savoury, salty bite. It is especially handy as a quick finishing butter for steak.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 5g protein, 1g carbs, 24g fat.

Most of each serving’s energy and fat comes from the butter, while the Parmesan and pecorino contribute some protein and additional fat. Serve a pat with steak and a generous portion of vegetables to round out the plate.

Why use two cheeses?

Parmesan: finely grated Parmesan blends into the softened butter and brings a rounded, savoury flavour.

Pecorino: this sheep’s milk cheese adds a distinct salty sharpness. Using both gives the butter more depth than relying on just one.

Getting the texture right

Soft butter: let the butter soften enough to mash easily, but keep it cool rather than melted. Soft butter helps the cheese and pepper distribute evenly.

Fine grating: finely grated cheese is easier to incorporate and makes the finished butter more cohesive. A food processor does the mixing quickly; a fork works well for a small batch.

Pepper and seasoning

Freshly cracked pepper: crack the pepper shortly before mixing for a pronounced, aromatic bite. Its coarse texture also gives the butter a little contrast.

Salted butter: the recipe uses salted butter, and both cheeses contribute saltiness. Taste the mixture before adding any extra seasoning.

Shaping it into pats

For easy portions, spoon the mixed butter onto plastic wrap or parchment and shape it into a log. Refrigerate until firm, then slice into pats as needed.

If serving it immediately, there is no need to shape or chill it: simply spoon a pat over steak while it is hot.

What to serve it with

Steak: add a pat to grilled steak just before serving so it softens over the hot surface. The pepper and cheese make a simple piece of meat feel more finished.

Other pairings: try a little on grilled vegetables, potatoes or warm bread. Keep the amount modest at first, as the butter and cheeses are both rich and savoury.

Recipe notes & tips

• Soften the butter enough to mix easily without letting it melt.
• Grate both cheeses finely so they combine smoothly with the butter.
• Use freshly cracked pepper for a more aromatic flavour.
• Taste before adding extra salt because the butter and cheeses are already savoury.
• Shape the mixture into a log if you want neat, sliceable pats.

Variations

• More pepper: add a little extra freshly cracked black pepper for a bolder bite.
• Extra Parmesan: use more Parmesan and less pecorino for a rounder cheese flavour.
• Herb addition: mix in finely chopped parsley for a fresh note.
• Chilli kick: add a pinch of chilli flakes for gentle heat.
• Citrus lift: mix in a little finely grated lemon zest for a brighter finish.

Common mistakes to avoid

• Melting the butter: melted butter will not hold the same spreadable texture; soften it until pliable instead.
• Using coarsely grated cheese: large shreds can be harder to mix in; finely grate the cheeses.
• Adding salt automatically: the ingredients are already salty; taste the mixture before seasoning further.
• Serving straight from the fridge: very cold butter is difficult to spread; let a pat soften briefly before serving.
• Over-processing: stop once the ingredients are evenly combined so the butter remains easy to shape.

How to store

Refrigerate the butter for up to 5 days in a covered container or wrapped log. It can be frozen for up to 3 months; thaw it in the fridge before using, then let it soften enough to serve.

Frequently asked questions